Milk and Suet
Ingredients
Directions
Prepare
Shred the suet finely.
Make the infused milk
Simmer the suet in the milk for 30 minutes.
Strain through a piece of muslin.
Serve
Serve warm.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Milk
- Provides the liquid base and carries the flavour of the suet.
- Suet
- Adds richness and fat, flavouring the milk as it simmers.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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